A comprehensive review on the basic taste components in milk: chemical composition, molecular mechanisms, and regulation strategies

Abstract

The flavor quality of dairy products, which is a core factor determining consumer preferences and market competitiveness, is jointly shaped by multiple aspects, including flavor compounds, receptor mechanisms, and regulatory factors. In this article, we systematically review the core components, taste presentation mechanisms, and regulatory strategies for basic tastes in milk-based products, with a focus on the material sources of the five major tastes: sweet, bitter, fatty, sour, and umami. The molecular mechanisms of taste perception are clarified, along with the functions of core receptors, such as the TAS1R/TAS2R family G protein-coupled receptors, Otop1 proton channel, and CD36/GPR120 adipocyte receptors, as well as downstream signal transduction pathways. Flavor interaction patterns, such as sweet–bitterness antagonism, fat–umami synergy, and pH value regulation, are elucidated. Furthermore, strategies for improving sensory quality are proposed from four perspectives: raw material control, processing optimization, fermentation strain breeding, and post-processing strategies. Finally, we discuss the current challenges in dairy flavor research, such as bottlenecks in precise regulation and obstacles in developing personalized products, and outline future directions involving the integration of multi-omics and intelligent sensory technologies. This review is expected to provide a solid theoretical foundation for flavor optimization and industrial upgrading of dairy products.

The authors' abstract, as published at the source. Critical Reviews in Food Science and Nutrition, 2026 · DOI ↗